Low-FODMAP Hazelnut Chocolate Spread (“Nutella”); Gluten-free, Vegan
July 9, 2019
You found it. The low-FODMAP Hazelnut Chocolate Spread recipe (aka copycat Nutella) you have been dreaming of! All-natural. No additives. No kidding!
For those of you out there that are fans of hazelnut chocolate spreads, note ingredients in the leading European brand:
- Nutella: Sugar, Palm Oil, Hazelnuts, Cocoa, Skim milk, Whey (Milk), Lecithin as emulsifier (Soy), Vanillin; an artificial flavor
That’s correct. Sugar is the first listed ingredient, followed by palm oil…not hazelnuts!
My low-FODMAP Hazelnut Chocolate Spread recipe has a lot more nut-nutrition and you can lessen the sugar to your preference. Plus the oil is good-for-you canola or hazelnut oil.
But besides being better for you, the taste of homemade low-FODMAP Hazelnut Chocolate Spread is astounding. Once you have tried this low-FODMAP, all-natural recipe you will never again reach for a store bought brand!
Try it spread over my other recipes like this low-FODMAP french toast, low-FODMAP pancakes, low-FODMAP rolls/buns, extra low-FODMAP pie crust, or low-FODMAP breads. It is so easy, and can be used in making your favorite hazelnut frostings – like this low-FODMAP Hazelnut Chocolate Cream. Sheer heaven!
For more recipe ideas, check out over 200 low-FODMAP recipes on the blog!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Hazelnut Chocolate Spread (Low-FODMAP ‘Nutella’); Gluten-free, Vegan
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serving size: about 4 teaspoons
Servings 10; makes about 1 cup
Prep time: 30 minutes
Bake time: 10 minutes (unless you buy pre-toasted hazelnut filberts)
Bake 350 F
- 150 g hazelnut seeds (filberts): this is about 1 & 1/4 cup
- 3 tablespoons confectioners sugar
- 4-5 teaspoons canola oil or hazelnut oil (if you have it)
- 1/2 tsp salt
- 150 g semisweet dark chocolate
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F
- Spread hazelnut filberts in a single layer on a baking sheet
- Toast for about 10 minutes or until slightly browned (watch so they don’t burn)
- Rub them using a towel to remove any skins as much as possible
- If you buy pre-roasted, blanched filberts you can skip the above step
- Put the nuts in a food processor and mix until as finely ground as possible
- About 2-3 minutes, scraping down as needed
- There will be some graininess to the ground nuts, they are never perfectly smooth
- Melt the chocolate in a microwave or in a double boiler saucepan
- check every 30 seconds and stir to ensure no burning if using microwave
- Remove from heat and combine with the hazelnut paste in the food processor
- Add the sugar, one tablespoon at a time, alternating with the oil, one teaspoon at a time, until it meets your desired sweetness and consistency (can also adjust again at the end)
- Pulse in the processor to combine between additions
- Add the salt and vanilla
- If needed, add more salt, sugar and/or oil to taste and consistency
- It will seem loose and runny, since it is warm. As it cools it will become more firm, don’t worry!
- Pour into a jar, serve at room temperature
- Keeps for about 2 weeks in the pantry (if it lasts!)
- I love it on leftover low-FODMAP pie crust cut-outs!
- So creamy, delicious and nutritious!
- This recipe is a keeper! Low-FODMAP Hazelnut Chocolate Spread is amazing